Main
Recipes
Main Ingredients
Meat and Poultry
pork
Stuffed Pork Tenderloin over Grilled Kale drizzled with Grilled Peach Whiskey Beurre Blanc (Claire Robinson) Recipe

Stuffed Pork Tenderloin over Grilled Kale drizzled with Grilled Peach Whiskey Beurre Blanc (Claire Robinson) Recipe

Posted by

1 (1 Vote)

Stuffed Pork Tenderloin over Grilled Kale drizzled with Grilled Peach Whiskey Beurre Blanc (Claire Robinson)

Add your photo!

Ingredients

Count

Nutrition

2858

Calories

Comments Print recipe

Ingredients:

Serving

1 shallot, roughly chopped
1 garlic clove, roughly chopped
2 cups roughly chopped mushrooms
4 oz fresh andouille or hot pork smoked sausage, finely chopped
salt and freshly ground black pepper
1 tbsp olive oil
splash whiskey
cornbread, dried out and crumbled , about 1/2 cup
2 tbsp chopped curly parsley leaves
2 pork tenderloins
1 tbsp dijon mustard
oil, for grilling
salt and freshly ground black pepper
grilled kale , for serving, recipe follows
grilled peach whiskey beurre blanc, for serving, recipe follows
2 bunches kale , ribs removed
1 tsp smoked paprika
1/2 lemon
kosher salt and freshly cracked black pepper
oil , for coating peaches
3 peaches, halved and pitted
1 tbsp butter, plus 8 tbsp, cubed and chilled
1 shallot, chopped
1 habanero, diced
1/2 tsp grated or finely chopped fresh ginger
1/4 cup whiskey
1/2 cup cream
1 tsp honey

Directions:

Stuffing:
Put the shallot, garlic and mushrooms in the bowl of a food processor. Pulse until finely chopped. Add the sausage, again pulsing until incorporated with the mushroom mixture. Season with salt and pepper, to taste. Pulse again.
Heat the oil in a large saute pan over medium-high heat.
Add the mushroom-sausage mixture and cook until the liquid has evaporated, about 8 to 10 minutes
Deglaze with a splash of whiskey, using a wooden spoon to scrape up the brown bits stuck to the bottom of the pan.
Remove the pan from the heat and add the crumbled cornbread and parsley. Mix to combine. Set aside.
Cut tenderloins lengthwise, but not through, to open and lay flat. Lightly pound to even the meat, if needed. Paint the tenderloins lightly with mustard, then add the stuffing mixture. Roll up the tenderloins and tie the middle of the roll with kitchen string to secure. Repeat the ties about every 1 to 2 inches. Drizzle with oil, season with salt and pepper, to taste, and put on the grill to sear. Remove the tenderloins from direct heat to indirect heat and tent with foil. Grill until the internal temperature registers about 140 to 145 degrees F on an instant-read thermometer, another 15 minutes. Remove the tenderloins to a cutting bowl and let rest before slicing into medallions.
Arrange a bit of grilled kale on center of each serving plate and top with 3 slices of pork medallions. Drizzle the beurre blanc over the medallions and around the rims of the plate.
Grilled Kale:
Preheat the grill over medium heat.
Lay the kale flat on the grill (not over the hottest part, about 375 degrees F) and cook until the kale begins to wilt and the edges become slightly crisp and brown. Remove the kale to a bowl. Add the smoked paprika, a squeeze of fresh lemon juice and salt and pepper, to taste. Toss to combine.
Yield: 6 or more servings
Grilled Peach Whiskey Beurre Blanc:
Lightly oil the peach halves and put on the grill for 3 to 5 minutes to slightly soften, flavor and mark. Melt 1 tablespoon of butter in a large saucepan and add the shallots, habanero and ginger. Saute for about 1 to 2 minutes. Chop the peaches, add them to the pan and cook for 1 minute. Remove the pan from the heat to add the whiskey and then return to the heat to cook until the liquid is reduced by half. Add the cream and the honey and allow it to reduce again by half. Strain and finish the sauce by slowly whisking in the cold butter.
Yield: 6 or more servings

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2857.56 Kcal (11964 kJ)
Calories from fat	922.96 Kcal
		% Daily Value*
Total Fat	102.55g	158%
Cholesterol	868.41mg	289%
Sodium	2722.86mg	113%
Potassium	6569.28mg	140%
Total Carbs	226.93g	76%
Sugars	139.82g	559%
Dietary Fiber	21.8g	87%
Protein	255.29g	511%
Vitamin C	81.7mg	136%
Vitamin A	0.2mg	6%
Iron	18.8mg	104%
Calcium	651mg	65%

Amount Per 100 g
Calories	122.91 Kcal (515 kJ)
Calories from fat	39.7 Kcal
		% Daily Value*
Total Fat	4.41g	158%
Cholesterol	37.35mg	289%
Sodium	117.11mg	113%
Potassium	282.56mg	140%
Total Carbs	9.76g	76%
Sugars	6.01g	559%
Dietary Fiber	0.94g	87%
Protein	10.98g	511%
Vitamin C	3.5mg	136%
Iron	0.8mg	104%
Calcium	28mg	65%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Pork Tenderloin with Dijon Marsala Sauce

Pork tenderloins, Dijon mustard, Oil, Butter and 4 more..
A Taste of Africa - Kenyan Chicken Curry

Fresh ginger, grated, Garlic cloves, crushed and 19 more..
Chicken With Lemon and Cream

Olive oil and 10 more..
Grilled Kale with Garlic, Chiles and Bacon

Kale , thick stems discarded, Vegetable oil and 8 more..
Chicken with Green Olives

Olive oil, Chicken, cut into 8 pieces, Minced onion and 9 more..
Gormeh Sabzi Inspired Lamb

Olive oil, Garlic cloves, minced, Fresh milled pepper and 6 more..
Greens and Beans (Patrick and Gina Neely)

Olive oil, Chopped onion, Garlic, sliced and 5 more..
Leftover's Speedy Stroganoff

Olive oil, Onion, chopped and 11 more..
Garlic Lime Chicken

Salt, Pepper, Cayenne pepper, Paprika, Garlic powder and 7 more..
Garlic Lime Chicken

Salt, Pepper, Cayenne pepper (optional), Paprika and 8 more..
Rust Family Christmas Egg Bake

Unsalted butter, Canola oil, Onions, diced and 12 more..